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Vegan recipe collection

Crispy pressed tofu with assorted mushrooms and wilted Asian greens

15 minutes

Red lettuce and rose petal salad

Tapas of sesame-roasted Mediterranean tomato and capers

15 minutes

Warm table queen squash and wild rocket salad with pumpkin oil

Green bean and mushroom stir fry

Roasted vegetables in sherry vinegar dressing

20 minutes

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Preserves and

Sweet dried fruit pickle

Name: Warm potato and sorrel salad
Prep time: PTM
Cook time: PTM
Yield: 4 servings
Cuisine: Side Servings
Ingredients: hot steamed baby potatoes 500g,verjuice 1/4cup,tablespoons good olive oil 3,sachet sorrel leaves 1,Sea salt and milled black pepper, to taste

By Phillippa Cheifitz

Serves about 2 cups

Difficulty Easy

Prep Time 20 minutes

Ingredients

250 g mixed dried fruit
1/2 cup brown vinegar
1 1/2 teaspoons mustard powder
1 1/2 teaspoons chilli powder
1/4 cup sunflower oil
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon crushed fresh garlic
3 tablespoons sugar
1 teaspoon whole cloves
4 cinnamon sticks
1 1/2 teaspoons whole black peppercorns
3 tablespoons golden syrup

Method

Pour boiling water over the fruits and drain.
Slice each piece of fruit into strips.
Place in a large bowl. Pour vinegar into a cup and stir in mustard and chilli powder.
Pour over the fruit in the bowl.
Add remaining ingredients.
Mix well and store in a clean jar.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Warm potato and sorrel salad

Fresh asparagus salad